This was such a good sauce! My roast was only a scant two pounds, so it really got coated well with only half the seasoning mix (saved the rest) and I let it sit for about 1.5 hrs on the counter to come to room temp with the seasoning on it. I added some prunes to the sauce, used a fig/lemon jam (a little extra too). I'm just sorry I didn't have a bigger roast since it only made 4 small portions. Served over a couscous/quinoa/veggie blend from the HEB freezer, and it was a hit. Hubby normally doesn't care for anything too exotic, but cleaned his plate on this one.

Reviewed On: Jan. 7, 2013

I made this Italian, leaving out the tomato/chiles, and cumin. Sauteed a chopped onion with a cup of mushrooms, a diced small red bell pepper, a minced garlic clove in a tsp of veg. oil with the lid on to let them steam and reduce down, then added a 1/2 cup chicken broth, splash of white wine, 1 can of beans, a T. of Italian herb blend, 1/3 cup chopped dried tomatoes in oil and 1 chopped fresh Roma tomato and tossed with a whole plastic tub of baby kale. This simmered covered while I boiled 1/2 cup WW elbow pasta, which I stirred in with a good splash of Sherry vinegar to brighten the flavors. Before serving I stirred in some fresh basil and drizzled some good olive oil on with just a little sprinkle of parmesan when serving. It was such a good and satisfying vegetarian meal for two. Thank you for the inspiration.

Reviewed On: Sep. 8, 2012

I used one large mango cut into 1" chunks and about 10" of a hothouse English cuke, peeled and cut in half lengthwise and then into 1/2 " slices. Doubled the vinaigrette ingredients (except for sesame seeds) and added just a drizzle of dark sesame seed oil. Really good and refreshing alongside some oven fried talapia and rice.

Reviewed On: Aug. 16, 2012